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HOSPITALITY ACCOUNTING
SH HM HA 305
3 semester credits (45 lecture hours)
The course introduces hospitality accounting concepts and procedures. After an overview of basic accounting, the following issues are covered: income statement, balance sheet, cash flow, cost management, break-even models, pricing, budgeting, cash management and investment decisions. Emphasis is given to the processing of hospitality financial data and the flow of financial information, which results in the production of financial statements. The course makes no attempt to cover the detailed concepts and mechanics of financial accounting or the detailed procedures of bookkeeping. The content is specifically designed for students attending courses related to managerial aspects of the hospitality industry.
HOTEL MANAGEMENT OPERATIONS
SH HM HO 315
3 semester credits (45 lecture hours)
This course examines two critical areas of hospitality management, management operations and office procedures. Students will regard the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, policies and controls employed in order to effectively operate hospitality structures such as hotels, resorts, restaurants, and clubs.
INTRODUCTION TO TOURISM
SH HM IT 325
3 semester credits (45 lecture hours)
The course gives an introduction to the concepts of service marketing, consumer behavior, the evolution of tourism from the past to present by drawing from international as well as European examples. By examining important international case studies, the major structures and services engaged in the tourism industry will be analyzed from a 360-degree angle. The operational sectors of the industry as well as hospitality as a sub-segment of tourism will also be explored.
CUSTOMER RELATION MANAGEMENT
SH HM CR 335
3 semester credits (45 lecture hours)
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, in order to reassure and fidelise the Customer.
We will also study the importance of "Role Playing" by the staff in the Hospitality Business, always in order to reassure and fidelise the Customer.
A review of the ways in which people communicate with each other and an introduction to the skill needed to communicate effectively in work situations.
An analysis of the two basic principles of the Quality System: "Quality is a Bottom-Up Model" and "Do what you have to do correctly the first time".
Students also learn about decision-making in groups and forces that influence group behaviour.
FRONT OFFICE PROCEDURES
SH HM FO 345
3 semester credits (45 lecture hours)
In the course focuses on front office procedures - business flow, reservations processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied in The second half of the course focuses on front office procedures - business flow, reservations processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied in a service-oriented context.
SUPERVISION AND LEADERSHIP IN THE HOSPITALITY INDUSTRY
SH HM RM 405
3 semester credits (45 lecture hours)
Day and Time: Monday through Friday from 3:00 to 5:30 p.m.
The course examines the roles and responsibilities of supervisors and managers in the hospitality industry.
The course will also focus on developing communication strategies, motivational techniques, performance evaluation and review, staffing, training and strategic planning. Attention will be given to conflict resolution techniques as well as methods for recruiting, interviewing and hiring staff. Budget management will also be covered.
RESTAURANT MANAGEMENT
SH HM RM 415
3 semester credits (45 lecture hours)
This course will examine and will covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus, to staffing to legal and financial matters. The planning and decision-making tools available to managers in an organization will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with the professor. Extensive site visits to local restaurants be organized.
COST CONTROL
SH HM CC 425
3 semester credits (45 lecture hours)
Course develops skills in scheduling and controlling costs in managed projects that present the challenges of time, human resources, materials, budget, project specifications, and deadlines. The concept of financial planning for businesses and organisations, including a special emphasis on hospitality structures, asks students to consider the compilation of budgets, identifying/forecasting potential problems to avoid profit loss, flexible vs. static budgets to control costs, and types of cost control analysis. Prerequisite: Hospitality Accounting or equivalent.
ORGANIZATIONAL BEHAVIOUR IN THE HOSPITALITY INDUSTRY
SH HM OB 435
3 semester credits (45 lecture hours)
The course is designed to assist students in making sound decisions in the hospitality industry
by heightening their sensibility to the organizational parameters that influence their decisions.
Furthermore students will analyze computer systems and their applications within the hotel
industry. All computer applications are examined, from reservations to the back office through a series of assignments and projects.
DESTINATION MANAGEMENT
SH HM IT 445
3 semester credits (45 lecture hours)
Destinations are multidimensional. The Destination Product is a mix of diverse range of actactuins, people, scenery, activities and accomodations. The course focuses on the relevant trends in tourism supply and demand and on methods for strategic destination management. Particular emphasis is placed on how to develop marketing strategies for destination and on tools to facilitate destination cooperations.
